A delightful twist on lasagna, using spaghetti squash as a flavorful and healthy alternative to pasta.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the dish.
Cut the spaghetti squash in half lengthwise and remove the seeds.
Use a sturdy knife and be cautious while cutting the squash.
Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until tender.
Roasting enhances the natural sweetness of the squash.
Once roasted, use a fork to scrape out the strands of squash into a large mixing bowl.
Let the squash cool slightly before handling to avoid burns.
Mix the squash strands with salt, pepper, and minced garlic.
Ensure the seasoning is evenly distributed for consistent flavor.
In a food processor, blend the ricotta, spinach, and parmesan until smooth.
Thaw and drain the spinach thoroughly to avoid excess moisture.
Spread a layer of pasta sauce on the bottom of a baking dish.
This prevents the squash from sticking to the dish.
Add a layer of seasoned squash strands, followed by the ricotta mixture, and repeat until all ingredients are used, finishing with a layer of mozzarella on top.
Press each layer gently to compact the dish for even cooking.
Bake the assembled dish in the oven for 30 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for an additional 2-3 minutes.
Let the dish cool for 5 minutes before serving.
Cooling allows the layers to set, making it easier to serve.
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